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Cuts of Beef

Griddled steak

English cuts have evolved through the centuries to reflect changing cooking methods and tastes in English homes.

Nowadays, many cuts are sold with less fat, but the aims of good butchery remain the same: to ensure that each cut cooks in the same way every time; that you only get the meat you want to eat, which is sometimes still on the bone or with a little fat to assist with cooking and enhance flavour.